Print

Creamy White Chicken Chili with Roasted Poblano

creamy white chicken chili - featured image
Print Recipe

A comforting, smoky, and creamy white chicken chili featuring roasted poblano peppers, tender chicken, and white beans. This gluten-free dish comes together in under 45 minutes and offers customizable heat levels.

Ingredients

Scale
  • 2–3 large poblano peppers
  • 1 large yellow onion, diced
  • 4–5 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
  • 4 cups low-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 4–6 ounces cream cheese, softened (or 1/2 cup heavy cream)
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • Toppings: Diced avocado, fresh cilantro, shredded Pepper Jack or Monterey Jack cheese, sour cream

Instructions

  1. Preheat broiler to high. Wash and dry poblano peppers, then place them on a baking sheet or directly on the oven rack. Broil for 5-7 minutes, turning occasionally, until skins are blackened and blistered.
  2. Transfer hot peppers to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes. Peel off the charred skins, remove stems and seeds, and chop peppers into rough chunks.
  3. Heat olive oil in a large Dutch oven over medium heat. Add diced onions and a pinch of salt; cook for 5 minutes until translucent. Add minced garlic and cook for 1 minute.
  4. Season chicken with salt, pepper, and cumin. Add chicken to the pot and brown for 3-4 minutes per side. Remove chicken and set aside.
  5. Add chopped roasted poblanos to the pot and stir for 1 minute. Pour in chicken broth, scraping up browned bits. Add white beans, oregano, and the browned chicken.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.
  7. Remove chicken, shred with two forks, and return to the pot. For thicker chili, mash some beans or blend a portion of the mixture. Stir in cream cheese or heavy cream until smooth.
  8. Simmer for 5 more minutes. Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper. Serve hot with desired toppings.

Notes

Roasting the poblanos properly is key to the flavor. If you cannot broil, char them directly over a gas flame. To avoid clumping, soften cream cheese and whisk with a little hot broth before adding to the pot. This chili tastes better the next day as flavors deepen. Dairy-free and low-carb variations are available by swapping cream for coconut milk and omitting beans.

Nutrition

Keywords: white chicken chili, roasted poblano, creamy chili, gluten-free dinner, easy weeknight meal, Mexican food, comfort food

Find it online: https://islatable.com/creamy-white-chicken-chili-with-roasted-poblano-30-minute-easy-dinner/